Description
This Creamy Lemon Shrimp features tender, succulent shrimp in a luxurious cream sauce brightened with fresh lemon, garlic, and white wine. Ready in just 15 minutes, it’s perfect for elegant weeknight dinners or special occasions.
Ingredients
Scale
For the Shrimp:
- 1½ pounds large shrimp (21-25 count), peeled and deveined
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika (optional, for color)
- 2 tablespoons olive oil
For the Creamy Lemon Sauce:
- 3 tablespoons butter
- 5 cloves garlic, minced
- ⅓ cup dry white wine (or chicken broth)
- ½ cup chicken or seafood broth
- 1 cup heavy cream
- Juice of 2 lemons (about ¼ cup)
- Zest of 1 lemon (about 1 tablespoon)
- ¼ cup freshly grated Parmesan cheese (optional)
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional, for heat)
- Salt and black pepper to taste
For Garnish:
- 2 tablespoons fresh parsley, chopped
- Lemon slices or wedges
- Extra Parmesan cheese (optional)
Instructions
- Prepare the Shrimp: Pat shrimp completely dry with paper towels—this is crucial for proper searing. Season both sides with salt, pepper, and paprika if using. Let sit at room temperature for 5 minutes while you prep other ingredients.
- Heat the Pan: Place a large skillet over medium-high heat. Add olive oil and heat until shimmering and just beginning to smoke. The pan should be quite hot for a good sear.
- Sear the Shrimp: Add shrimp to the hot pan in a single layer, making sure not to overcrowd (work in batches if needed). Sear without moving for 1-2 minutes until the bottoms turn pink and develop a golden edge. Flip and cook 1 minute more until just cooked through and opaque. Shrimp cook quickly—don’t overdo it! Remove to a plate.
- Start the Sauce: Reduce heat to medium. Add butter to the same skillet. Once melted and foaming, add minced garlic. Sauté for 30-45 seconds, stirring constantly, until fragrant but not burned.
- Deglaze: Pour in the white wine, scraping up all the browned bits from the bottom of the pan with a wooden spoon. Those bits (fond) contain incredible flavor. Let the wine simmer for 1-2 minutes until reduced by about half.
- Build the Sauce: Add the broth and bring to a simmer. Let it bubble for 2 minutes to reduce slightly and concentrate flavors.
- Add Cream: Reduce heat to medium-low. Pour in the heavy cream, stirring constantly. Add the lemon juice, lemon zest, Italian seasoning, and red pepper flakes if using. Stir well to combine.
- Thicken and Season: Let the sauce simmer gently for 2-3 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon. If using Parmesan, stir it in now until melted. Taste and adjust seasoning with salt and pepper—remember that Parmesan adds saltiness.
- Combine: Return the cooked shrimp and any accumulated juices to the skillet. Toss gently to coat with sauce and warm through for 1-2 minutes. Don’t overcook the shrimp—they should remain tender.
- Serve: Remove from heat immediately. Transfer to serving plates or bowls. Spoon extra sauce over the top, garnish generously with fresh chopped parsley, and serve with lemon wedges on the side. Serve immediately while hot.
Notes
- Don’t Skip Drying the Shrimp: Moisture prevents proper browning and dilutes the sauce. Always pat completely dry.
- Watch Cooking Time: Shrimp overcook quickly and become rubbery. They’re done when they form a “C” shape (perfectly cooked). If they curl into a tight “O,” they’re overcooked.
- Lemon Balance: Start with less lemon juice and add more to taste. You can always add more, but you can’t take it away.
- Sauce Consistency: If sauce is too thick, thin with a splash of broth. If too thin, simmer longer to reduce.
- Make It Dairy-Free: Substitute heavy cream with full-fat coconut cream for a dairy-free version with subtle tropical notes.
- Wine Substitute: Chicken or seafood broth with a squeeze of extra lemon works if you prefer not to use wine.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner, Main Course, Seafood
- Method: Stovetop, Pan-Seared
- Cuisine: Italian-American, Mediterranean
Nutrition
- Serving Size: About 6 oz shrimp with ¾ cup sauce
- Calories: 387
- Sugar: 2g
- Sodium: 876mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 29g
- Cholesterol: 298mg